Irish Stew with Dumplings
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4252Calories
259 gProtein
210 gCarbs
259 gFat
Full nutrition (33 nutrients)
Calories4252 kcal
Protein259 g
Carbohydrates210 g
Fiber25 g
Sugars22 g
Total Fat259 g
Saturated Fat112 g
Monounsaturated Fat106 g
Polyunsaturated Fat21 g
Cholesterol953 mg
Sodium949 mg
Potassium7902 mg
Calcium397 mg
Iron31 mg
Magnesium549 mg
Phosphorus2852 mg
Zinc51 mg
Copper2.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C222 mg
Vitamin A534 mcg
Vitamin E0.5 mg
Vitamin K27 mcg
Vitamin B64.9 mg
Vitamin B1234 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)3.5 mg
Niacin (B3)95 mg
Folate552 mcg
Choline124 mg
Caffeine0 mg
Water1869 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 6. The excerpt below is the record exactly as published.
Irish Stew with Dumplings. — Wipe and cut in pieces three pounds of mutton from the fore-quarter. Put in kettle, cover with boiling water, and cook slowly two hours or until tender. 12 Bulletin of the University of Texas After cooking one hour, add one-half cup each of carrot and turnip cut in one-half inch cubes, and one onion cut in slices. Fifteen minutes before serving add four cups potatoes cut in one-fourth inch slices, previously parboiled five minutes in boil- ing water. Thicken with one-fourth cup flour
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